After his big win, we chatted to Nick about what it takes to be the best.
After three whisky-focused challenges, talented mixologist Nick Tesar has been declared the winner of the Diageo World Class Australian Bartender of the Year 2022 competition (cue giant applause). If you’re a Melbs native, you may have seen Nick on the tools at Bar Liberty, the delicious Fitzroy bar/restaurant. He's also a part of the brains trust behind Marionette Liqueurs (a liqueur that uses produce from local farms) and the author of All Day Cocktails (if you like low or no alc cocktails, do yourself a favour). Super impressive, right?
The Diageo World Class competition is held every year and is one of the most prestigious and well-known bartending competitions in the world. Hundreds of competitors Australia-wide submit two drinks to the World Class judges in the hopes of making the nationals. Of those hundreds just five legends are chosen to compete in a national final. This year the five – Samuel Cocks from Bar Rogue, Sarah Proietti from Maybe Sammy, Eduardo Conde, No. 92 GPR, and Kayla Saito from Black Pearl – were judged at Sydney’s Shell House (itself home to some fabulous bartenders) over three different rounds that put their skills, creativity and speed to the test: ‘The Icons of Sydney’ that had to include Johnnie Walker Blue Label, the ‘Speed Round’ using products from the Diageo Reserve portfolio, and an ‘Into The Wild Mystery Box’ featuring Talisker whisky.
It was a real nail-biting competition, but Nick took out first prize and is now getting ready to represent the country at the global finals, which are being held in Australia (for the first time in the history of the competition!) this September. There he’ll battle it out against 55 other finalists from around the world, including the United States, Canada, Italy and the United Kingdom, as they each vie for the coveted title of World Class Global Bartender of the Year. Hats off to our boy! On that note, we chatted with Nick about all things bartending and hospo life.
- Q.When did you first start bartending and what made you fall in love with it?
“I didn’t start bartending until I was about 24. I’d finished university and was trying to figure out what I wanted to do. I’d always loved food and beverage and decided to make the move to Melbourne in 2013 to take hospitality seriously.”
- Q.What's the key to being a successful bartender?
“Good hospitality. The key to being a good bartender is not really about the drinks – though they are important – it’s about hosting guests in a friendly environment and making them feel welcome.”
- Q.Best piece of advice you've received from a peer?
“That anyone can learn to make a drink, but to be a good bartender you need to listen to and digest what the customer is saying. That way you can really provide them with what they are after.”
- Q.What are your favourite native Australian flavours to use in cocktails?
“I’m a big fan of anise myrtle. I think it’s so incredibly fragrant.”
- Q.Tell us about your World Class cocktails. What's the inspiration behind them?
“There were 3 rounds in the Australian finals of World Class this year. The first was a mystery box challenge, utilising a previously prepared, preserved ingredient – which turned out to be Talisker 10 Year Old Whisky. For my cocktail, I used salted cumquat, sherry, anise myrtle, passionfruit and Suze alongside the whisky.
The second round was about prestige and ritual, focusing on an icon of Sydney, using Johnnie Walker Blue Label. I heroed the Women’s Weekly Cookbooks and made a Sunday Roast Old Fashioned.
Then finally there was a speed round, in which I put up 10 drinks in five minutes!”
- Q.That is super impressive! What are your tips for making cocktails fast?
“My secret was to move methodically, select simple drinks and not rush your actions.”
